Cook 3 cups of rice and mix with 1/4 cup chopped cilantro, 1 T kosher salt and 3 T lime juice.
Fill tortillas with rice, chili beans (from a can - also could use refried beans), and shredded Cheddar cheese. Roll and place in baking dish. Cover with enchilada sauce and top with more shredded cheese. Bake 350 20-30 minutes. Serve with chopped tomatoes and sour cream.
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